Monday, June 6

Beat cream in large bowl until stiff peaks form. Mix lemon curd, lemon juice and peel in another large bowl to blend. Fold in whipped cream. Can be made 2 hours ahead. Serve by dolloping on a slice of pound cake or angel food cake. You may want to mix in some raspberries or just top with berries.

Lemon Curd

3 lemons (about 1/2 c. fresh lemon juice)

2 large eggs

3 egg yolks

2 Tbsp. milk

1/2 c. sugar

6 Tbsp. cold unsalted butter, cut into small pieces

Wash and dry lemons. Before juicing, grate the zest of one of the lemons. Beat eggs, yolks, milk and sugar together. Stir in the lemon juice and zest. Set the mixture over medium-low heat and whisk until the eggs are thickened and warm. Add the butter a few pieces at a time, stirring until each addition is blended into the eggs. Continue stirring until mixture is thick enough to coat a spoon. When thick, pour into a bowl or glass jar to cool. Cover with plastice wrap touching the surface so a skin doesn't form and refrigerate. Makes 2 cups.

Always Moist Pound Cake

1 Duncan Hines brand all butter cake mix

4 large eggs

3/4 c. vegetable oil

1/2 c. granulated sugar

8 oz. sour cream

1 tsp. vanilla extract

All ingredients should be at room temperature. Preheat oven to 350*F. Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla. Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.

This is a dessert that April Steimle made for our pre-ward conference meetings. It was so yummy!!!